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Healthy Dinner

Greek Chicken Salad

Better Plate RecipesBy Better Plate Recipes
Published Jul 14, 2026
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Greek Chicken Salad is a fresh dinner salad with lemon-oregano chicken, romaine, cucumber, cherry tomatoes, red onion, kalamata olives, feta, red wine vinegar, Dijon, parsley, and dill. The chicken makes it filling, while the vegetables keep every bite crisp, bright, and refreshing for dinner.

Greek Chicken Salad
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
27 minutes
Servings
4
Difficulty
Easy
Best For
Dinner, Lunch, High Protein

Why You’ll Love This Recipe

This salad feels fresh but still eats like dinner. The chicken gets a quick lemon, garlic, and oregano coating, then cooks until golden and juicy before being sliced over crisp romaine. Cucumber, tomatoes, red onion, and olives give every bite crunch, juice, sharpness, and briny flavor. Feta adds salty creaminess, while the red wine vinegar and Dijon dressing keeps the salad bright. It is lighter than a heavy chicken dinner, but the protein and cheese make it satisfying. It also works well for prep when the chicken, dressing, and vegetables are stored separately until serving. The steps are straightforward, but the final bowl has enough color, texture, and protein to feel like something you would be happy to serve guests too.

Greek Chicken Salad close up

What Makes This Recipe Work

The chicken is cooked separately so it can brown properly and stay juicy before being added to the salad. A short lemon, garlic, and oregano coating gives the meat flavor without needing a long marinade. The vegetables bring the classic Greek salad texture: crisp romaine, cool cucumber, juicy tomatoes, sharp red onion, and briny kalamata olives. Feta adds a creamy, salty finish that helps the salad feel more complete. The dressing uses olive oil, red wine vinegar, Dijon, and oregano, which matches the chicken and keeps the flavor consistent. Adding the chicken after tossing the greens keeps the salad from getting weighed down. The best part is that nothing has to work too hard. The main protein carries the meal, the vegetables add color and texture, and the final seasoning makes everything taste connected.

Greek Chicken Salad preparation

Ingredient Notes & Easy Swaps

  • Chicken breasts: Chicken makes this salad filling enough for dinner. If the breasts are thick, flatten them slightly so they cook evenly and stay juicy.

  • Olive oil, lemon, garlic, and oregano: These make a quick Greek-style marinade. Even 10 minutes helps the chicken taste more seasoned.

  • Romaine lettuce: Romaine gives the salad crunch and holds up well under warm chicken. Mixed greens can work too, but they soften faster.

  • Cucumber and cherry tomatoes: These add cool crunch and juicy freshness. English cucumber works especially well because the skin is thin and the seeds are smaller.

  • Red onion: Thinly sliced red onion adds sharp flavor. If it tastes too strong, soak the slices in cold water for 5 minutes, then drain.

  • Kalamata olives and feta: These add salty, briny flavor. Taste before adding extra salt because olives and feta can already be salty.

  • Red wine vinegar and Dijon: These help the dressing taste tangy and balanced. Lemon juice can replace some of the vinegar if you want a brighter flavor.

  • Parsley and dill: Fresh herbs make the salad taste lighter and more finished. Add them at the end so they stay fresh.

Greek Chicken Salad

Greek Chicken Salad

Author: Better Plate RecipesPrep Time: 15 minutesCook Time: 12 minutesTotal Time: 27 minutesYield: 4Published: Jul 14, 2026
🖨️ Print Recipe

Description

Greek Chicken Salad is a fresh dinner salad with lemon-oregano chicken, romaine, cucumber, cherry tomatoes, red onion, kalamata olives, feta, red wine vinegar, Dijon, parsley, and dill. The chicken makes it filling, while the vegetables keep every bite crisp, bright, and refreshing for dinner.

Ingredients

  • 1 1/2 lb boneless, skinless chicken breasts
  • 3 tbsp olive oil, divided
  • Juice and zest of 1 lemon
  • 2 cloves garlic, minced
  • 1 1/2 tsp dried oregano, divided
  • Salt and pepper, to taste
  • 1 large head romaine lettuce, chopped
  • 1 English cucumber, sliced into half moons
  • 1 1/2 cups cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup pitted kalamata olives
  • 3/4 cup crumbled feta
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • Fresh parsley and dill, for finishing

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Beginner Friendly

Instructions

  1. 1Equipment: a large skillet or grill pan, a medium bowl for marinating, a clean cutting board, a knife, tongs, an instant-read thermometer, a large salad bowl, a small bowl or jar for the dressing, measuring cups, and measuring spoons.
  2. 2In a medium bowl, whisk 1 tablespoon olive oil with the lemon juice, lemon zest, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  3. 3Add the chicken breasts and turn them until coated on all sides.
  4. 4Let the chicken sit for 10 minutes while you prepare the salad ingredients.
  5. 5Heat a large skillet or grill pan over medium-high heat.
  6. 6Add the chicken in a single layer. Cook for 5 to 6 minutes on the first side, until golden.
  7. 7Flip the chicken and cook for 5 to 6 minutes more, until the thickest part reaches 165 degrees F on an instant-read thermometer.
  8. 8Move the chicken to a clean cutting board and let it rest for 5 minutes.
  9. 9In a small bowl or jar, whisk 2 tablespoons olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  10. 10In a large salad bowl, combine the chopped romaine, cucumber, cherry tomatoes, red onion, and kalamata olives.
  11. 11Add about three-quarters of the dressing and toss gently until the salad is lightly coated.
  12. 12Slice the chicken against the grain into thin strips.
  13. 13Place the chicken over the salad.
  14. 14Add the feta, parsley, dill, and the last one-quarter of the dressing.
  15. 15Serve right away while the lettuce is crisp.

Tips and Tricks

  1. 1

    Dry the romaine before building the salad. Water clinging to the leaves dilutes the dressing and makes the bowl taste flat. Dry lettuce also stays crisp longer, especially if you are serving the salad as a full dinner. It also helps the finished dish taste fresher and more balanced.

  2. 2

    Rest the chicken before slicing. Cutting right away lets the juices run onto the board instead of staying in the meat. Five minutes is enough time for the chicken to settle and stay tender over the salad. This keeps the meat juicy and easier to slice.

  3. 3

    Slice the chicken against the grain. Look for the direction of the muscle lines and cut across them, not with them. This makes each strip easier to chew and gives the salad a softer bite. This keeps the meat juicy and easier to slice.

  4. 4

    Add dressing close to serving. Romaine is sturdy, but it will still soften if it sits too long with vinegar dressing. Toss lightly right before eating so the vegetables stay crisp and fresh. That small step improves texture and makes the result more dependable.

Nutrition

Per serving — Calories: 500kcal, Protein: 59g, Carbs: 12g, Fat: 23g, Fiber: 3g, Sugar: 4g, Sodium: 410mg.

Nutrition information is an estimate and may vary based on ingredient brands, product sizes, preparation methods, and substitutions. It is not intended as medical or dietary advice.

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